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Chef William Baking Powder 800G

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William took on the incumbent role as chef patronin April 2021, and helped the Tigh and Truish earn a second AA rossette and five star status. NAME He led us along a winding route across springy grass and through gaps in an old stone wall, to our private dining destination. We only wished we’d brought some breadcrumbs. In the summer, my cooking style tends to be lighter, with more olive oil, lots of vegetables, tomatoes etc. In the winter, the flavours become stronger and more intense. In 2010, Seven Park Place gained a Michelin star which has been retained ever since I also believe that guests enjoy the connection they can make with the chef, which almost never happens in a restaurant.

William believes people are turning away from the traditional restaurant experience and looking for something a bit different. Over six intense weeks, the chefs, drawn from kitchens up and down the UK, are put through their paces, cooking against each to survive until the final. As for standing the heat in the MasterChef kitchen, he added: ‘I always watched the series and thought ‘the pressure can’t be that bad’. Oh, how silly I was! It was a test for me. I never feel pressure even in the hardest heat of service, I’m just always so calm. But wow, MasterChef was such an experience. I can’t put into words what the pressure in there does to you. It’s like nothing I have ever experienced before – but very good for any chef to go and give a bash. I wouldn’t change a second of it.’ All the chefs I have worked with have influenced me in some way, Philip Britten at the capital used to drag us down the veg market at 5am to hunt out the best fruit and vegetables. Tom Aikens – sheer hard, hard, work, determination, and the ability to extract every ounce of flavour out of everything. The induction range in the kitchen. When we got rid of the gas, and it was installed, it reduced the temperature in the kitchen dramatically and the temperaments of the chefs.There is also the Fig Room, where guests are invited to dine amongst the large leaves and sweet and savoury aromas of the figs themselves. The restaurant features in this year's Michelin Guide, with the inspectors writing: "Run by two passionate young owners, this brightly coloured restaurant takes its name from the loch where the business was originally located. The expert team are eager to discover outstanding new cooking talent and will be setting exacting standards from the moment the kitchen doors open, as only the most skilled, passionate and creative of chefs can come close to the prestigious MasterChef: The Professionals title.

Food trends drive me mad. Good food is good food. If something comes along and stands the test of time, it’s because it’s good. The rest just fade out of sight. You know, the bling oneswhere you feel obliged to take pics for social media and it’s all a bit American Psycho. Conversations are a large part of the experience, where we discuss the ingredients on the plate and the mindset behind the dishes.

Ingredient Solutions

A good variety of fantastic seasonal ingredients that taste great, changing some of the dishes often enough to keep the regulars engaged. At the end of the pandemic, it was a total rebuilding process which has been made a lot more difficult by Brexit as all the staff have vanished. Two AA Rosette and Michelin Red Plate rated chef John McNulty along with business partner, Sommelier David Lapsley are to opened a sibling venue to Etive restaurant, The Tigh an Truish.

I don’t really have a signature dish, we have some fantastic ingredients and the dishes change with the seasons. He said: ‘I got into cooking because my mother was and still is, a very good cook. From a young age I used to swing off my mother’s leg and ask a thousand questions about what she was making and why she made it a certain way. From there it just grew and grew and I began cooking all the time. Tasting food straight from the garden and hedgerows, along with stories from my grandmother who worked at Wentworth Woodhouse in South Yorkshire. Courgettes, nasturtiums, potatoes, green beans and tomatoes grow in the polytunnel, while in the greenhouse there is an array of grapes and figs. The concept revolves around a culinary journey around the Ardkinglas Estate Gardens, where we explore wild ingredients and converse about the Scottish wilderness.

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He joined St. James’s Hotel and Club in central London as executive chef andlaunched the hotel’s Seven Park Place restaurant on September 1, 2009.The following year, Seven Park Place gained a Michelin star which has been retained ever since. By doing this, I have the privilege to use some of the most beautiful ingredients from Jerusalem Artichokes, courgettes, wild strawberries and tomatoes – all grown just a matter of minutes from the outdoor kitchen.’ He said guests have left the supper ‘utterly bewildered’ by the experience having enjoyed the beauty and intimacy of eating outside. Trained at Bentley Hotel, Lanarkshire Catering School; Commis Chef and then Chef De Partie at Howlin Wolf, Glasgow; Junior Sous Chef in Redhurst Hotel; Head Chef at Boclair House Hotel. What has been the highlight of your career to date?

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